Daily Vegan Lunch for 12 October, 2013: Creamy Spinach and Potato Curry

creamy vegan curried spinach and potatoes


2 cups peeled and cubed potatoes
2 teaspoons oil
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon turmeric

1 tablespoon oil
2 cups onion, chopped
3 cups frozen organic spinach
1 teaspoon cumin
1 teaspoon garam masala
1 teaspoon turmeric
1 teaspoon coriander

1 tablespoon minced fresh garlic

2 cups vegetable broth

1/2 cup vegan cream cheese (I used my own made of cashews and almond yogurt)


Heat the oven to 400 degrees. Coat the peeled potato cubes in 2 teaspoons of oil and sprinkle with spices in a baking pan. Toss them to coat. Put into the oven for 20 minutes. After 20 minutes, toss the potatoes and cook for 20 more minutes.

In a large pot, fry the 2 cups chopped onion in 1 tablespoon of oil on medium-high heat until onions are translucent. Add the additional teaspoon cumin, garam masala, turmeric, and coriander. Toss for about one minute until spices are fragrant. Add the spinach and vegetables broth to the pot and cook it until the spinach thaws and is heated through, up to 20 minutes. Add the garlic and the cream cheese. Stir until cream cheese is incorporated. Lastly, add the cooked potatoes to the resulting stew. Serve with rice.

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